Blend the cookies in a food processor in 3 batches. Reserve 3 T. cookie crumbs for sprinkling on the top later. To the last batch of crushed cookies add the cream cheese and blend for a few seconds. Add the previously crushed cookies back to the food processor and blend a few more seconds. Your mixture should look sticky and clumpy like this:

*If you don't have a food processor, you can put them in a 1 gallon sealed food bag and crush with a rolling pin - messy but it works. Put the crushed cookies in a bowl and stir in the cream cheese with a wooden spoon until incorporated.*

Roll the mixture into 1" balls {the mixture will seem crumbly at first, but as you roll it, it will ball up} and place on a waxed paper lined cookie sheet. Once all are rolled, place in the refrigerator for 20 minutes, or until firm.

Meanwhile, melt the almond bark in a bowl in the microwave in 30 second intervals until completely melted. Stir between each.

With a fork, dip the truffles into the melted almond bark and then place back on the waxed paper. Top immediately with the reserved cookie crumbs - the coating sets up quickly. Repeat with all truffles.